Keto Spinach Artichoke Chicken

 

Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping. It’s the ultimate comfort food for those following a keto or low-carb lifestyle, and will be loved by everyone in the family regardless of diet! Serve with a side of roasted broccoli or asparagus, or on top of cauliflower rice.

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 4

INGREDIENTS

 

DIRECTIONS

  • Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.

  • Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.

  • Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.

  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.

     

Cook’s Note:

I normally use chicken breasts that are about 8 to 10 ounces.

 

Nutrition Facts

554 calories; 33.3 g total fat; 179 mg cholesterol; 952 mg sodium. 5.4 g carbohydrates; 56 g protein;

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